A while back, after buying some cocoa butter, I wasn’t too sure how to prepare keto snacks with it.

After playing around and experimenting with new recipes, I found out it is very versatile, and you can use it in a variety of low carb and gluten-free recipes.

It even makes for a great beauty and skincare product.

Fat bombs are great for when you require a top-up of healthy fat. They tend to have a mixture of either coconut oil, heavy cream, cream cheese, butter, and sugar replacement or natural sweetener.

LowCarbAlpha

Most fat bombs contain high amounts of fat with little protein and carbs.

The healthy paleo-friendly white chocolate treats we prepared today contains 86 calories, 9 grams of fat, and 2 grams of net carbs per fat bomb. Perfect if you are craving something sweet after a low carb dinner.

In this dairy-free keto-friendly recipe, we are using organic deodorized cacao or cocoa butter and a great alternative to regular milk powder in vegan coconut milk powder. It is basically dehydrated powdered coconut milk.

It is easy to incorporate into a keto diet since it is naturally high in fat and low in carbs.

How To Make Low Carb Coconut White Chocolate Fat Bombs

Melt the cocoa butter in a stainless steel mixing bowl placed over a saucepan filled with 1-2 cups of water.

Remove from the heat pour the mixture into a food processor.

Add coconut milk powder and powdered Erythritol or sweetener of your choice.

The coconut milk powder we are using contains maltodextrin. If you use a similar product then when adding ingredients to the recipe, pass it through a sieve to help prevent clumping.

Also, add vanilla extract and Himalayan salt.

Pulse for a couple of minutes or until smooth. Alternatively, use a hand blender in the stainless steel mixing bowl.

Pour into silicone molds or ice cube trays and place the white chocolate mixture in the fridge to harden up.

Once solid, remove from the molds and enjoy. You can continue to store in the fridge or freeze for up to 3 months.

On this occasion, we added a bit too much Erythritol. When making again, I would use about a 1/3 less to reduce the sweetness.

Of course, if you require a sweeter taste, add a few drops of natural liquid sweetener stevia in the mixing process.

The white chocolate will store in the fridge for a few months or longer.

It tastes like sweet white chocolate but contains zero added sugar.

The whole recipe made 30 fat bombs for us using our silicone molds. The serving size below is based on one fat bomb.

Low Carb Coconut White Chocolate Fat Bombs

Yield: 30 Fat Bombs

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Dairy-free white chocolate and coconut recipe using organic cacao butter and vegan coconut milk powder. High fat, low carb and easy to fit into a keto diet.

Print

Ingredients

• 1 cup Organic Cacao Butter
• 1 cup coconut milk powder
• 1/2 cup Erythritol
• 1 tsp vanilla extract
• 1/8 tsp pink Himalayan salt
• Stainless Steel mixing bowl
• Saucepan
• Food processor
• Silicone Mold

Instructions

1. Melt the cocoa butter in a stainless steel mixing bowl placed over a saucepan filled with 1-2 cups of water.
2. Remove from the heat pour the mixture into a food processor.
3. Add coconut milk powder and powdered Erythritol or sweetener of your choice.
4. The coconut milk powder we are using contains maltodextrin. If you use a similar product then when adding ingredients to the recipe, pass it through a sieve to help prevent clumping.
5. Also, add vanilla extract and Himalayan salt.
6. Pulse for a couple of minutes or until smooth. Alternatively, use a hand blender in the stainless steel mixing bowl.
7. Pour into silicone molds or ice cube trays and place the white chocolate mixture in the fridge to harden up.
8. Once solid, remove from the molds and enjoy. You can continue to store in the fridge or freeze for up to 3 months.

Notes

On this occasion, we added a bit too much Erythritol. When making again, I would use about a 1/3 less to reduce the sweetness.

Of course, if you require a sweeter taste, add a few drops of natural liquid sweetener stevia in the mixing process.

The white chocolate will store in the fridge for a few months or longer.

It tastes like sweet white chocolate but contains zero added sugar.

The whole recipe made 30 fat bombs for us using our silicone molds. The serving size below is based on one fat bomb.

Nutrition Information:

Yield: 30 Serving Size: 1 Fat Bombs
Amount Per Serving: Calories: 86Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 54mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 0gProtein: 0.5g

Nutritional information is estimated.

Let us know how your gluten-free white chocolate keto fat bombs turned out.

Be sure to check out our other low carb recipes plus diet and nutrition articles.

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